Awards/Ratings

Jeb Dunnuck 95; Robert Parker's Wine Advocate 92

Tasting Note

Crisp, mineral-driven Sonoma Coast Chardonnay — flinty reduction, pineapple, yellow apple, white flowers, honeysuckle and pear; bright acidity, silky texture and a long, refined finish.

Food Pairing

Western: roast chicken with herbs, mushroom risotto, seared scallops, creamy pasta. Asian: miso‑glazed black cod, tempura or soft‑shell crab, chicken katsu, mild Thai coconut curries.

Production Method

Barrel-fermented (native yeasts), aged ~14 months in French oak (about 30% new) with tailored bâtonnage; matured on lees to build texture and balance.

Vineyard Info

Sourced from Charles Heintz Vineyard (planted 1982 on Goldridge sandy loam), a highly regarded Sonoma Coast site; produced by Senses (winemaker Thomas Rivers Brown).